What a great twist on a classic tahini sauce.
I made kale and roasted poblano pepper falafels the other day and this lovely tomato tahini sauce to go with it. It’s a nice addition for Mexican inspired falafels.
Recipe: Approx. 1 Cup
- 1/2 Cup Roasted Tahini
- 1 Small Heirloom Tomato – cored and blanched (regular tomatoes are fine)
- 1 Garlic – minced
- 1/4 Cup Fresh Squeezed Lime Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 Teaspoon Sea Salt
Bring a medium sized pot of water to a boil, enough to cover the tomato. Add tomato for about 1 minute or until the skin cracks. Drain in a colander and when cool remove the skin.
Measure all ingredients in a bowl of a food processor or blender and tomato and measure all the remaining ingredients. Puree for about 1 – 2 minutes, you just want to make sure the garlic is purred.
Tahini is one of the best sources of calcium and a good source of methionine, which aids in liver detoxification. It is high in alkaline minerals helping in weight loss and high in vitamin E, which promotes healthy cell growth and maintain healthy skin and muscle tone. It is super high in iron helping to prevent anemia. It’s high in protein, lecithin, phosphorus, magnesium, and potassium vitamins B1, B2, B3, B5 and B15.